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I have been enjoying quinoa ever since I discovered it and one of my favorite ways to enjoy it is in a simple salad. I tend to add some beans to the quinoa followed by some vegetables, often roasted, a nut and then I finish it off with a dressing and some herbs. I recently came across a quinoa chickpea salad on The Whole Kitchen that both followed that basic outline and looked really good. The recipe highlighted cinnamon and I immediatly thought of Moroccan cuisine which often uses complex spice mixtures including cinnamon. Moroccan spiced roasted carrots also happened to be on my to try list so I decided to merge the two ideas and make a Moroccan roasted carrot and chickpea quinoa salad. Of course, I made my own Moroccan spice blend and to ensure though flavouring, I tossed the carrots in some before roasting them, I cooked the quinoa with some and finally I mixed some into the dressing. The roasted carrot and chickpea quinoa salad turned out very nicely! I particularly enjoyed the spice blend and how it both accentuated the sweeter aspects of the salad in the form of the carrots and the raisins and also how it added a nice bit of heat. This salad would make a nice side for many Moroccan dishes and it also goes well by itself.

Moroccan Roasted Carrot and Chickpea Quinoa Salad

Servings: 4

ingredients

4 large carrots (peeled and slices 1/4 inch thick)

1 tablespoon olive oil

1 tablespoon moroccan spice blend

1/2 cup red quinoa

1/2 cup white quinoa

2 cups water (or vegetable broth)

2 teaspoons moroccan spice blend

1 cup chickpeas (drained and rinsed)

1/4 cup red onion (diced)

1/4 cup raisins

1/4 cup pine nuts (toasted)

1 handful parsley (chopped)

2 tablespoons olive oil

1 lemon (zest and juice)

1 teaspoon moroccan spice blend

salt and pepper to taste

directions

Toss the carrots in the olive oil along with the spices.

Arrange the carrots in a single layer on a baking sheet.

Roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning them once in the middle.

Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.

What a delightful blend of flavors! I do so love toasted pine nuts and they go beautifully with this salad. I've been a fan of roasted carrots ever since I tried them in a teensy Italian place tucked away in North Beach, San Francisco. Your spice blend will take them over the top!

Kevin - thanks so much for taking the inspiration from my salad and running with it! I'm so honored! And your version looks absolutely delicious. I've been thinking about making this one again - I really loved the spiced/roasted carrots in the salad.

That looks beautiful! I've been trying to use it as a side, but we've not had much luck with quinoa in our houshold. I am not sure if it is a texture issue or just my cooking it. I do plan to give it one more attempt...I found a bread recipe with quinoa!

Kevin, this has quickly become one of my favorite dishes. The lemon juice and fresh parsley really bring the flavors together nicely. May I suggest toasting the spice blend...the mixture takes on a nice chestnut color and the incense-like aroma fills the kitchen intensely...THIS IS A GREAT DISH! You never disappoint, keep up the good work!

Hey Kevin, just discovered your blog a few weeks ago and now it is my favourite recipe site. All of the recipes we've cooked so far have turned out great and i'd do them again - tonight we had this salad and it rocked !! Keep up the good work.

Tried this salad a few weeks ago and it was delicious! I had it warmed on a baby spinach bed the next day, which was also great. I did make one small change and used dried cranberries instead of raisins, cause that's what I had on hand. Thanks for a great recipe!

This is now one of our favorite recipes, and the first of yours that I've tried. Looking forward to trying some others! I didn't bother to toast the pine nuts, and I eliminated the lat two tbsp oil when I toss the salad, but otherwise follow the recipe. Delicious!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.